Skip to main content
Meat

Chicken and Mustard Hot Pot

This hotpot is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 125g
    Leftover roast chicken, torn into strips (darker meat, if possible)
  • 160g
    Cooked carrots, roughly chopped
  • 1
    Roasted onion, thickly sliced
  • 160g
    Button mushrooms, halved
  • 1 tsp
    Roughly chopped flatleaf parsley
  • 1 tbsp
    Grainy mustard
  • 200ml
    Leftover chicken gravy
  • 300g
    Leftover roast potatoes, thickly sliced

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  2. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.
  3. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling.

Notes

You can use any leftover green vegetables, such as broccoli, shredded cabbage, or leeks. You could also add a handful of frozen peas.